It’s all about hearts, the symbol of love. I ♥ you, you’re my sweetheart, my heart beats for you, you’re my heartthrob, and without you I’m heartbroken. Celebrate loving and being loved with this mouthwatering heart-healthy dessert. I know it looks indulgent, but it isn’t.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and baking powder, stirring with a whisk; set aside.

Place sugar and softened butter in a large bowl; beat with a mixer at high speed until fluffy (about 2 minutes). Add egg whites and eggs, beating well after each addition. Beat in lemon rind and extract. Add flour mixture and 1/2 cup yogurt alternately to sugar mixture, beginning and ending with flour mixture; mix well after each addition. Spoon batter into prepared pan. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack.

Grilled Pork Tenderloin

When it comes to cooking ‘cue, here are a few tips from the pros:

Uncle E, of Chicago, says “For tender juicy ribs, always remove the membrane from the underside of the slab and season the meat the night before.”

Joann Witherell, Vice President of Culinary, Allen Brothers Steaks:

“The key to taking the guesswork out of grilling pork or any meat is to use a meat thermometer to make sure the doneness is just right. Before slicing, let the meat rest 5 to 15 minutes depending on the size of the cut you’re grilling -- this helps redistribute the meat juices.”

Ed Mitchell is cooking ‘cue from North Carolina to the Big Apple BBQ.

His specialty is whole hog barbecue; he uses organic pork, and says "cook low and slow to develop the rich smoky flavor." Sample Ed's 'cue at The Pit restaurant in Raliegh, North Carolina.